Effect of resistant corn starch on the thermal gelling properties of chicken breast myosin

Abstract The effects of resistant corn starch (RCS) (0.1–0.6% w/w) on the water-holding capacity (WHC) and gel strength of chicken breast myosin were investigated. The results showed that RCS could successively increase the WHC and gel strength of myosin-RCS gels ( P G ′), thus resulting in reinforced gel strength. The heat-induced conformational transition from β -sheet to α -helix could also improve the WHC and gel strength. It is promising to use RCS as a fat substitute in the development of novel low-fat meat products with potential physiological benefits in industry.